Categories: Candies
Ingredients
- 8 sheets phyllo dough (14 inches x 9 inches)
- 1/3 C butter,melted
- 1/2 C confectioners' sugar
- 1/2 C vanilla or white chips
- 2 T milk
- 1 pkg (8 oz.) cream cheese, softened
- 1 carton (8 oz.) whipped topping, thawed
- 1/2 c seedless raspberry preserves, room temperature
- White chocolate curls
Directions
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Place one sheet of phyllo dough on a work surface (keep remaining dough covered with plastic wrap and a damp towel to prevent it from drying out); brush sheet with butter and dust with confectioners’ sugar. Cut into 12 squares. Place one square on top of a second square, alternating corner points; press into a greased muffin cup. Repeat with remaining 10 squares, filling five more muffin cups. Repeat theprocess three times with remaining phyllo dough, butter and sugar. Bake at 350 degrees for 5-6 minutes or until lightly browned. Carefully remove from pans to wire racks to cool. In a microwave-safe bowl, heat vanilla chps and milk at 70% power until chips are melted; stir until smooth. In a large mixing bowl, beat cream cheese and melted chip mixture until smooth. Fold in whipped topping. Spoon or pipe into phyllo cups; dirzzle with raspberry preserves. Cover and refrigerate until serving. Garnish with chocolate curls.